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<p>This study aimed to assess the functional properties of omega-3-rich blended oil-based oleogel and its application in cookies as a solid fat substitute. Blended oil with balanced fatty acids was developed with a saturated (SFA): monounsaturated (MUFA): polyunsaturated fatty acids (PUFA) ratio of 1:1.3:1 using flaxseed oil and palm olein (40:60), incorporated with 1500 parts per million of moringa leaves extract as a natural antioxidant. Soy wax and beeswax at 5% (w/w) concentration were used as oleogelators in different oleogel formulations. The oil-binding capacity of the bee wax-based oleogels (BWO) and soy wax oleogels (SWO) was higher than 99%. Peroxide values of omega-3 rich oleogel, butter, and blend were within the permissible limit (&lt; 2 mEq O₂/kg). The induction period of oil blend, SWO, and BWO was found to be 7.1&#xa0;h, and the induction periods of SWO (6.95&#xa0;h) and BWO (6.5&#xa0;h). The textural properties analysis revealed that the hardness of BWO (2.2&#xa0;N) and SWO (4.3&#xa0;N) was lower than that of butter (5.1&#xa0;N). Rheological properties revealed that SWO and BWO have higher storage modulus (G’) than the loss modulus (G”). A stronger gel network was found in the SWO than in the BWO. Cookies made with butter, SWO, and BWO showed a similarly higher spread ratio, along with lower hardness and fracturability, compared to those made with the oil blend. Thus, these formulated oleogels offer a promising novel fat substitute in bakery products, offering an ideal fatty acid profile and potential health benefits.</p> Graphical abstract <p></p>

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Development of omega-3 rich oleogels using blended flaxseed oil and their application as a fat replacer in cookies

  • 期刊论文

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  • 发表日期：

    2026年1月19日

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  • Monika Chand,
  • Rajni Chopra,
  • Aishwarya Dhiman,
  • Dhananjay Kumar Singh

摘要

This study aimed to assess the functional properties of omega-3-rich blended oil-based oleogel and its application in cookies as a solid fat substitute. Blended oil with balanced fatty acids was developed with a saturated (SFA): monounsaturated (MUFA): polyunsaturated fatty acids (PUFA) ratio of 1:1.3:1 using flaxseed oil and palm olein (40:60), incorporated with 1500 parts per million of moringa leaves extract as a natural antioxidant. Soy wax and beeswax at 5% (w/w) concentration were used as oleogelators in different oleogel formulations. The oil-binding capacity of the bee wax-based oleogels (BWO) and soy wax oleogels (SWO) was higher than 99%. Peroxide values of omega-3 rich oleogel, butter, and blend were within the permissible limit (< 2 mEq O₂/kg). The induction period of oil blend, SWO, and BWO was found to be 7.1 h, and the induction periods of SWO (6.95 h) and BWO (6.5 h). The textural properties analysis revealed that the hardness of BWO (2.2 N) and SWO (4.3 N) was lower than that of butter (5.1 N). Rheological properties revealed that SWO and BWO have higher storage modulus (G’) than the loss modulus (G”). A stronger gel network was found in the SWO than in the BWO. Cookies made with butter, SWO, and BWO showed a similarly higher spread ratio, along with lower hardness and fracturability, compared to those made with the oil blend. Thus, these formulated oleogels offer a promising novel fat substitute in bakery products, offering an ideal fatty acid profile and potential health benefits.

Graphical abstract